Gnocchi is a regular favourite at our place. In relation to my last post, My Favourite Italian City; Rome, I felt this well loved recipe, was appropriate. Although Rome is famous for Gnocchi alla Romana ( round, semolina morsels of goodness, topped with Parmigiano-Reggiano, and baked in the oven), this is the traditional potato recipe with a choice of two delicious sauces.
Cooking gnocchi from scratch, can be terrifying, but in actual fact, it is quite simple. A few basic ingredients and a lot of love, equal the perfect potato dumpling, that will melt in your mouth! Mangia, mangia 🙂
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1kg desiree potato (red skin) cut into cubes
60g butter softened
1 egg beaten
2½ cups plain flour
1 small onion finely diced
2 cloves garlic
2 tbsp olive oil
1 400g tin diced tomatoes
1 cup tomato passata
2 garlic cloves
1 tbsp olive oil
1 cup cream
¼ cup Parmigiano-Reggiano
parsley to serve
Cook the potatoes in salted water for 10 minutes or until tender, and drain well.
Mash the hot potatoes through a sieve (strainer or press) into a large bowl with the butter, egg, salt and half of the flour. Mix well.
Turn the dough onto a floured surface and knead while adding the rest of the flour. The dough should be soft and slightly sticky.
Flour hands and roll dough into 2cm thick rolls and cut each piece into 1 cm pieces. (You can see example in picture below). Press the tops of each piece with floured prongs of a fork or a wooden gnocchi paddle, to make the lined pattern. Keep gnocchi spread out on floured trays or cloth.
Simmer salted water in a large pan and add gnocchi in batches for 2 minutes or until they begin to rise to the top. Serve immediately with sauce, or if serving later, toss cooked gnocchi into a bowl of cold water. Drain and toss with olive oil in a separate bowl. The gnocchi will retain its shape and not become sticky. Once ready to eat, simply toss the cold gnocchi into the hot sauce of your choice to heat through. Serve and enjoy. 🙂
Saute onion in olive oil untill soft. Add garlic. If you like a bit of heat, I add half a teaspoon of my chilli paste (recipe here) at this point. Add the tin tomatoes, passata, and basil and season to taste. Stir and cook for 20 minutes. Serve with the gnocchi and top with grated parmesan cheese.
Saute garlic in olive oil and butter. Pour in the cream and simmer. Take pan off the stove and stir through cheese, gnocchi and parsley. Add salt and pepper to taste.
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